• Marry Me Chickpeas and Orzo

    October 1, 2024 Author: Rachel
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    Recipe adapted from Gimme Some Oven.

    Ingredients:

    • 1 TBSP oil from sundried tomato jar or olive oil
    • 1 shallot, minced
    • 4 garlic cloves , minced
    • 1/4 – 1/2 tsp. crushed red pepper flakes, to taste
    • 1 (15-oz.) can chickpeas, rinsed and drained
    • 3 c. vegetable broth
    • 1 c. uncooked orzo pasta
    • 1/2 c. drained sun-dried tomatoes, roughly chopped
    • 2 tsp. Italian seasoning
    • 3/4 c. evaporated milk or heavy cream, plus more if desired
    • 6 oz. fresh baby spinach
    • 3/4 c. freshly grated Parmesan cheese, plus more if desired
    • 1/4 c. fresh basil leaves, chopped
    • Salt and black pepper

    Directions:

    1. Sauté the aromatics. Heat oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.
    2. Simmer. Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente. 
    3. Add the remaining ingredients. Add evaporated milk or heavy cream and spinach and stir to combine until the spinach is wilted; then add the Parmesan cheese and stir to combine. Continue cooking until the orzo is al dente.
    4. Season. Taste and season with additional salt and pepper if needed.
    5. Serve. Serve warm and garnish with basil.

    Marry Me Chickpeas and Orzo:

  • Ricotta Turkey Meatballs

    October 1, 2024 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 1 lb. ground turkey 
    • 1/2 c. full fat ricotta or cottage cheese
    • 1/2 c. Parmesan cheese
    • 1/2 c. panko breadcrumbs
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1/2 tsp. Italian seasoning
    • Jar of your favorite sauce
    • 1 lb. of cooked pasta of choice

    Directions:

    1. Prep: Preheat the oven to 400 degrees. If using cottage cheese, add cottage cheese to a blender/food processor and blitz until smooth and creamy; then in a medium bowl mix all meatball ingredients together.
    2. Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
    3. Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
    4. Sauce: Heat sauce in sauce pan and then add the cooked meatballs and stir to get them all coated. 

    Ricotta Turkey Meatballs:

  • Balsamic Flank Steak

    October 1, 2024 Author: Rachel
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    Recipe from What Molly Made.

    Ingredients:

    • 1.5 lb. flank steak
    • 2 tsp. Dijon mustard
    • 4 cloves garlic, minced
    • 2 tsp. onion powder
    • 3 TBSP soy sauce o
    • 3 TBSP olive oil
    • 1/2 c. balsamic vinegar plus more as needed
    • Salt and black pepper to taste

    Directions:

    1. Marinate: Add the Dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.
    2. Cook: When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess, but do not discard marinade. You need to cook down the glaze. Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135°F, which allows for 5-10 degrees of carryover cooking while it rests.
    3. Remove the flank steak to a clean cutting board and let it rest for 10 minutes.
    4. Balsamic Glaze: While the flank steak is resting, make the balsamic glaze. Add the reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat. This cooks off any bacteria from marinating to make it safe to eat. Make sure it’s a rolling boil of 165°F or higher. Reduce to a simmer and let it thicken into a glaze for 2-3 minutes, until it coats the back of a spoon. Add a splash more balsamic vinegar as needed.
    5. Brush half of the balsamic glaze on top of the steak then cut it thinly against the grain, and then drizzle with remaining balsamic glaze, as desired.

    Balsamic Flank Steak:

  • Creamy Pesto Pasta

    October 1, 2024 Author: Rachel
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    Recipe from Two Peas and Their Pod.

    Ingredients:

    • 1 lb. orecchiette pasta, or pasta of your choice
    • 1 c. basil pesto
    • 1 c. cottage cheese, recommend 2% or 4%
    • 1/2 c. reserved pasta water
    • Kosher salt and black pepper, to taste
    • For garnish: crushed red pepper flakes, fresh basil, and Parmesan cheese

    Directions:

    1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve 1 c. of the pasta water. Use a colander to drain the pasta. Return to pot or place in a large serving bowl.
    2. In a blender or food processor, combine the pesto, cottage cheese, and 1/2 c. of reserved pasta water. Blend until smooth. Season with salt and pepper, to taste.
    3. Add the creamy pesto sauce to the pasta and stir until pasta is well coated. Can use additional reserved pasta water to thin sauce.
    4. Garnish with crushed red pepper flakes, fresh basil, and Parmesan cheese, if desired.

    Creamy Pesto Pasta:

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